This Roasted Garlic and Broccoli Pasta is a simple, flavorful weeknight meal that transforms humble ingredients into a satisfying dish.
Roasting the garlic and broccoli brings out rich, nutty flavors, while whole wheat penne adds a hearty, fiber-rich base.
Packed with plant-based protein, good fats from olive oil, and essential vitamins from broccoli, it’s a health-conscious option without sacrificing taste.
Quick to prepare, customizable, and perfect for meal prep, this pasta makes it easy to enjoy a comforting, nutritious dinner any night of the week.
Roasted Garlic and Broccoli Pasta
Equipment
- 1 Baking sheet
- 1 Large Pot
- 1 Large Skillet
- Aluminum Foil
- knife and cutting board
- Spoon or fork for mashing
Ingredients
- 1 head garlic
- 2 –3 tablespoons extra virgin olive oil plus extra for roasting
- 1 large or 2 small heads broccoli cut into small florets
- ½ teaspoon coarse kosher salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
- 1 pound 450 g penne pasta
- ¼ –½ cup grated Parmesan cheese
- Crushed red pepper flakes optional, for serving
Instructions
- Prepare the Garlic for Roasting: Start by preheating your oven to 425°F (220°C). Take one head of garlic and slice off the top just enough to expose the tips of the cloves. This will allow the garlic to roast evenly and develop a deep, caramelized flavor. Drizzle the exposed cloves with 1–2 teaspoons of extra virgin olive oil. Wrap the garlic head tightly in a piece of aluminum foil, ensuring no gaps, to lock in moisture and prevent burning during roasting. Set it aside while you prep the broccoli.
- Roast the Garlic: Place the wrapped garlic directly on the middle rack of your preheated oven. Roast for about 45 minutes, or until the cloves are dark golden brown, soft, and fragrant. To check doneness, carefully unwrap a small corner and poke a clove with a fork—it should slide out easily. Once roasted, remove the garlic from the oven and allow it to cool slightly so it can be handled safely. Squeeze or scoop the soft garlic pulp out of the skins using your fingers or a small butter knife. Set aside.
- Prepare the Broccoli: While the garlic roasts, rinse your broccoli and cut it into small, bite-sized florets. Place the florets in a large mixing bowl and drizzle with 1–2 tablespoons of extra virgin olive oil. Sprinkle with a pinch of coarse kosher salt and freshly ground black pepper to taste. Toss the broccoli gently so each floret is evenly coated with oil and seasoning.
- Roast the Broccoli: Arrange the broccoli in a single layer on a baking sheet, leaving a little space between florets for even roasting. Place the sheet in the oven (you can roast it alongside the garlic if there’s room, but the broccoli will cook faster). Roast for 15–20 minutes, tossing once halfway through, until the edges are lightly browned and slightly crisp. Keep an eye on it to avoid overcooking, as you want the florets tender but still slightly firm.
- Cook the Pasta: While your vegetables roast, bring a large pot of salted water to a rolling boil. Add 1 pound (450 g) of penne pasta and cook according to the package instructions until al dente—tender but still firm to the bite. Just before draining, reserve ½ cup of the pasta cooking water. This starchy water will help create a silky sauce later. Drain the pasta in a colander but do not rinse, as the residual starch helps the sauce cling.
- Prepare the Garlic Paste: In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the roasted garlic cloves to the skillet and mash them with the back of a spoon or fork until a smooth, fragrant paste forms. Take your time to mash thoroughly, ensuring there are no large chunks, as this paste will evenly flavor the pasta.
- Combine Garlic and Broccoli: Add the roasted broccoli to the skillet with the garlic paste. Use the back of the spoon or a spatula to gently mash a few of the broccoli florets, creating a slightly chunky, textured sauce. Add a small splash of the reserved pasta water to loosen the mixture, stirring until a creamy consistency forms. Continue heating for 2–3 minutes so the flavors meld together.
- Toss in the Pasta: Add the drained penne pasta to the skillet with the garlic and broccoli mixture. Sprinkle in ¼ cup of grated Parmesan cheese and toss everything together until the pasta is fully coated with the sauce. If you prefer a slightly saucier texture, add an additional tablespoon of olive oil or a bit more reserved pasta water. Taste and adjust seasoning with extra salt and pepper as needed.
- Serve and Garnish: Divide the pasta among plates or serve directly from the skillet. Finish with an extra sprinkling of Parmesan cheese and, if desired, a pinch of crushed red pepper flakes for a subtle kick. Serve immediately while warm and enjoy the comforting, garlicky flavors of this fiber-rich, protein-packed, and healthy vegetarian dish.
- Storage Tips (Optional): Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or olive oil to restore creaminess. The roasted garlic can also be stored separately for up to 2 weeks in the fridge or frozen for up to a month, making this recipe convenient for batch cooking or meal prep.
Notes
- Use fresh garlic and broccoli for the best flavor; frozen broccoli can be used but may be softer after roasting.
- Adjust the Parmesan cheese to your taste or use a vegan alternative for a dairy-free version.
- Keep the pasta slightly al dente, as it will continue to cook slightly when combined with the hot vegetables.
- Reserve some pasta water; it helps create a creamy sauce without adding extra fat.
- Feel free to add crushed red pepper flakes for a subtle heat or pine nuts for extra crunch.
- Roast garlic in advance and store it for up to 2 weeks in the fridge or 1 month in the freezer for convenience.
Chef’s Secrets For Perfect Flavor
The key to making this Roasted Garlic and Broccoli Pasta shine lies in roasting.
Slow-roasting the garlic brings out its natural sweetness and mellows any sharpness, creating a rich, buttery paste that infuses the entire dish.
Roasting broccoli adds depth through caramelization, enhancing the nutty, slightly smoky flavor.
Using a splash of reserved pasta water allows the garlic and broccoli to coat the pasta evenly, forming a light, creamy sauce without needing heavy cream.
Don’t rush these steps—the layering of flavors makes all the difference.
Serving Suggestions To Impress Guests
This pasta pairs wonderfully with simple sides to make a complete meal.
A crisp green salad with lemon vinaigrette or a light tomato and cucumber salad balances the richness of the roasted garlic.
For extra indulgence, serve with warm crusty bread to scoop up any leftover sauce.
You can also sprinkle toasted pine nuts or chopped fresh herbs like parsley or basil on top for added texture and flavor.
This dish is equally suitable for family dinners, casual lunches, or as part of a buffet spread.
Storage Tips To Maintain Freshness
Store leftovers in an airtight container in the refrigerator for up to three days.
To prevent the pasta from drying out, add a teaspoon or two of olive oil or a splash of water when reheating.
The roasted garlic can be kept separately in a small jar in the fridge for up to two weeks or frozen for up to one month.
Reheat gently over low-medium heat to preserve the texture of the broccoli, and avoid microwaving at full power, which can make it mushy.
Frequently Asked Questions About Recipe
1. Can I use frozen broccoli instead?
Yes, frozen broccoli can work in a pinch, but it tends to release more water while roasting, which may prevent it from crisping. Thaw and pat dry before roasting to get closer to the texture of fresh broccoli.
2. Do I have to wrap garlic in foil?
Wrapping garlic in foil or parchment is recommended. It traps moisture, allowing the cloves to roast evenly and prevents them from drying out or burning. You can roast garlic unwrapped, but it will need more attention to avoid overcooking.
3. How can I make this vegan?
Simply substitute the Parmesan cheese with a vegan alternative or nutritional yeast. Olive oil is already plant-based, and the roasted garlic and broccoli provide plenty of flavor, so no other changes are necessary.
4. Can I prepare this in advance?
Absolutely! Roast the garlic and broccoli ahead of time and store them in the refrigerator. You can also cook the pasta in advance and toss everything together just before serving. This makes it ideal for meal prep or busy weeknight dinners.
5. What other toppings or add-ins work well?
Consider adding toasted pine nuts, chopped sun-dried tomatoes, or fresh herbs like parsley or basil for extra flavor and texture. A squeeze of fresh lemon juice brightens the dish, while a pinch of crushed red pepper adds a subtle kick.
